Fine Dining in East London

Start with

Whole Turbot

The restaurant's namesake and the "pinnacle of a meal"; it is slow-cooked over indirect heat for half an hour to produce "soft, lightly sticky skin" and "pearly flesh."

Start with

Buttermilk Fried Chicken with Pine Salt

Universally acclaimed as the restaurant's 'infamous' signature snack, these are described as 'nuggets fit for a deity' and are served in a nest of pine branches with a 'fleeting fragrance' of woodiness.

Start with

Sicilian Red Prawns

A consistent menu highlight often served with a consommé made from the heads; praised for zero-waste preparation and pure flavor.

Start with

Langoustine & Crab Custard

Consistently praised as a delicate and inventive opening act, this dish is a highlight among the initial procession of snacks.

Start with

Moqueca

Rafael Cagali's 'fiendishly reinvented' traditional fish stew is an elegant highlight, featuring aged brill, manteiguinha beans, and farofa in a 'frothy coconut sauce' with 'fiery and fruity' biquinho chillies on the side.

Start with

Deep-fried Stuffed Olives

Stuffed with Thai-fragranced pork, these 'salty little explosives' were a signature snack that defined the menu across various chef tenures.

Start with

Whole Grilled Turbot

The restaurant's namesake ('Brat' is Old English for turbot); it is slow-grilled over smouldering embers until the vinegar-spritzed skin 'both crisps and softens.'

Start with

Cured Bream with Habanero Oil

Regarded as a standout dish for its thick, sashimi-like texture and a pool of fruity habanero chilli oil that provides a restrained yet surprising heat.

Start with

St Austell Mussels

A recurring standout across reviews, praised for its creamy, comforting subtlety with fermented artichoke and preserved lemon.

Start with

Soda Bread with Cultured Butter

This signature bread receives 'full marks' from critics, with some describing it as 'most delicious' and 'almost closer to a slice of cake than bread.'

Start with

Smoked Eel

A menu staple that defines the kitchen's style; praised for its addictive, powerful smokiness and pairing with pickled onions or kale.

Start with

Txuleton Vaca

The benchmark Basque ciderhouse steak. Critics describe it as having a 'lip-smackingly salty rich seasoning' and a 'magnificent' depth of flavor that balances tension with tenderness, finished with a signature buttery crust of fat.

Start with

Swiss Chard Barbajuans

These 'deservedly' popular stuffed veggie fritters are a staple snack that reviewers say 'keep us happy while we chat,' even when other aspects of the experience are scrutinized.